Bio

I graduated from the University of San Francisco, with a Masters in Counseling Psychology and then continued my training in integrative medicine at CPMC hospital. There I provided counseling, guided imagery and expressive arts therapy to individuals and families coping with acute and chronic illness, cancer and palliative care. While I no longer work in the hospital setting, my time there deeply informed my approach to therapy. Whether or not it’s physical in nature, I see that crisis and transition can open the door to greater self-awareness, a deepening connection to the mind-body, and an approach to life that is more awake and reflective of new priorities. I continue to train in mind-body medicine and am particularly interested in the benefits of meditation, culinary nutrition, and a holistic approach to mental health.

Before becoming a therapist I received a culinary degree and worked as a chef and nutrition educator. In addition to my private practice, I worked for the past three years as Program Manager and lead clinician for the AIMS Project in the Tenderloin. Our work focused on bringing nutrition education, vocational training and community engagement to residents coping with severe mental illness and living in supportive housing. I am passionate about making healthy food and lifestyle choices available to underserved communities and continuing the necessary work of improving food access and working toward greater social justice.